Peach BBQ Sauce
4 ounces bacon slices, chopped (optional, leave out for vegetarian version)
1 chipotle chile from can, diced (more for a spicier sauce)
1 cup coarsely chopped onion
2 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1/2 tablespoon whole black peppercorns, crushed
2 small peaches (10 to 12 ounces total), halved, pitted, diced
3/4 cup orange juice
1 cup ketchup
1 1/2 tablespoons (or more) fresh lemon juice (we use Apple Cider Vinegar on occasion)
1/2 teaspoon hot pepper sauce (optional)
Sauté chopped bacon and chipotle pepper in heavy large saucepan over medium heat until bacon is crisp. (If not using bacon, simply add the chile to the onions) Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté until translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Alternatively, leave sauce chunky (I prefer chunky!). Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.)
